These baked beans are delicious, gluten-free, low-calorie, low-carb, dairy and sugar-free.  The small amount of honey combined with the liquid aminos, chili powder, and onion powder gives it a smokey rich taste.  Plus it cooks in a crockpot meaning you can dump the ingredients and return 7 hours later to a ready to eat dish.

Ingredients

1/2 lb. uncooked pinto beans (about 1 cup) soaked overnight in water
1 can (15 oz.) no salt added tomato sauce
2.5 Tbsp. Bragg’s liquid aminos (or soy sauce or tamari)
1 3/4 cup water
2 Tbsp. apple cider vinegar
2 garlic cloves, minced
1/2 tsp + 1/8 tsp, honey
1 1/4 tsp chili powder
1/2 tsp onion powder
dash of salt

Instructions

Place all ingredients in crockpot, stir, and cook on high for 7 hours (or until beans are soft and the sauce has thickened).
Let sit for one more hour with the heat turned off and lid on.
Serve

Thanks to Annie at www.vegannie.com